I created this soup after having enjoying a "Thai Sweet Potato Soup" at a vegan restaurant. I thought, "Hey why not give it a bit of a smokey mexican inspired twist." I always use frozen veggies over can and no-salt-added stock and canned tomatoes to cut way back on the sodium. You could garnish with cheddar or tex-mex cheese, and/or sour cream and sliced green onions - but it's "creamy" and flavourful enough as is.

This is my version of a simple yet delish lasagna: one of my favorite "Meatless Monday" options. I use the oven ready noodles (in this version) because they are quick, but I have used the 75% whole wheat noodles too. ~ Enjoy

I'm not much of a breakfast person: but I'm trying to eat every morning within the first hour of being up. These muffins are great and you can play around with the dried fruit to find a great combination. The "bulk barn" mix I used had raisins, pineapple, papaya, & banana chips. YUM!